It’s no lie that lately the hot-dog has been getting some good publicity. New venues with new ideas are putting a lot of new twists on a classic ball park favorite. This twist on a dog gets its inspiration from an Italian classic and is best served with Big Rock Warthog English Style Mild Ale, and makes for a perfect easy-going lunch on a weekend or a satisfying bite before hitting the ball game. With good quality sausages, like Spolumbo’s in Calgary, the right ingredients can elevate the humble hot-dog to new delicious highs.
We used chorizo and mild italian sausages. The spice and smokiness of the chorizo brought out the hops in the beer, while the mild italian brought out the sweeter toffee flavours. Both were delicious, depending on what flavours you were looking for. Regardless which you choose, when combined with the onions and roasted red peppers, this is no ordinary dog.
6 good-quality sausages
1 onion, sliced
1 roasted red pepper, sliced*
1 tbs canola oil
4 tbs mayonnaise
4 tbs grainy dijon mustard
6 hot dog or sub buns (whichever are big enough to fit the sausages and toppings)
Salt and pepper to taste
*Roasted red peppers come usually come jarred in oil.
Cook the on medium-high heat in a large skillet or on the barbecue until fully cooked (160F). Turn the sausages often to prevent them from burning and to ensure even cooking. Prick the sausages with knife when almost fully cooked to let out excess oils (and to prevent you from burning the roof of your mouth when you bite into the sausage).
Meanwhile, saute the onion over medium heat with the oil and a touch of salt in a large skillet until translucent. Add the roasted red peppers and saute 2-3 mins more. Season to desired taste and set aside.
In a small bowl, combine the mayonnaise and mustard. Spread about 1 tbs over each side of the sliced buns. Add the sausage and top with the onion mixture.